-5-
Steam cooking vegetables retains more nutrients than boiling or baking, while preserving the bright,
natural color.
1. Prepare vegetables by washing, peeling and then cutting into smaller sized pieces.
2. Make sure the unit is unplugged.
3. Fill the Inner Pot with the appropriate amount of water. (See Chart)
4. Set the Inner Pot into the heating body. Make sure that the Inner Pot sits directly in contact with
the heating plate.
5. Place vegetables in the Steaming Tray and position the Tray on top of the Inner Pot. Cover with
Lid.
do not operate tHIs unIt uncoVered. steaM Is generated durIng use. lId
Is Hot use potHolder
6. Plug the Power Cord into a wall outlet. Activate the Rice Cooker by pushing down the On-Switch
Button. Make sure the red Cook Light is on.
7. Time the cooking manually according to the chart below. The unit will automatically switch to the
keep warm cycle once all the water evaporates. If all the water evaporates and you wish to extend
the cooking cycle, add more water.
8. Once the vegetables have been steamed according to your personal preference, remove the
Steamer Tray from the Crock-Pot
™
Rice Cooker.
9. Disconnect from the wall outlet and allow the unit to cool completely before cleaning.
NOTE:
: These times are approximate. It is recommended that you monitor the steaming process and
adjust the cooking time according to your preference. Stir vegetables occasionally during the cooking
process. When cooking rice, steaming times may vary.
USING THE STEAMING TRAY
To reheat cold rice, add 1/4 cup (38ml) of cold water per cup of cooked rice, stir to mix, then press
On-Switch Button to start cooking.
When rice is warm, the Crock-Pot
™
Rice Cooker will automatically switch to the keep warm function.
INSTRUCTIONS TO REHEAT RICE
Green Beans
10 ounces / 300 g
1/3 Cup / 50 ml
30-35 minutes
Broccoli
10 ounces / 300 g
1/3 Cup / 50 ml
30-35 minutes
Carrots (Sliced)
8 ounces / 200 g
1/3 Cup / 50 ml
30-35 minutes
Cauliflower
8 ounces / 200 g
1/3 Cup / 50 ml
30-35 minutes
Corn (Kernel)
10 ounces / 300 g
1/3 Cup / 50 ml
40-45 minutes
Peas
10 ounces / 300 g
1/3 Cup / 50 ml
30-35 minutes
Spinach
5 ounces / 150 g
1/3 Cup / 50 ml
20-30 minutes
Mixed Vegetables
10 ounces / 300 g
1/3 Cup / 50 ml
30-35 minutes
Vegetable
QuantItY
Water
tIMe
